On Fri 25 Jul 2008 03:45:41p, Lynn from Fargo told us...

> On Jul 25, 5:05*pm,
> (myzgs) wrote:
>> BROCCOLI QUICHE
>> (Linda Sue's)
>>
>> 10 ounces frozen chopped broccoli, cooked and well drained
>> 8 ounces cheddar cheese, shredded
>> 2 ounces onion, chopped, about 1/3 cup
>> 6 eggs
>> 1 cup heavy cream
>> 1 teaspoon salt
>> Dash pepper
>> Spray a large glass pie plate. Put the broccoli, onion and cheese in
>> the bottom of the plate. Beat the eggs, then whisk in the cream, salt
>> and pepper. Pour evenly over the cheese. Bake at 350º for 35-45
>> minutes, until a knife inserted in the center comes out clean. Let
>> stand 10 minutes before cutting.
>> Makes 6 servings
>> Can be frozen
>> Per Serving: 379 Calories; 32g Fat; 18g Protein; 5g Carbohydrate; 2g
>> Dietary Fiber; 3g Net Carbs
>>
>> This is so good! I added 4 cooked, diced chicken breasts to up the
>> protein. And I left out the onion...was just too tired to cut one up.
>> I will probably eat this for breakfast and lunch tomorrow.
>>
>> *:lol:
>>
>> *View the attachments for this post at:http://www.jlaforums.com/viewtop
>> ic.php?p=15180311#15180311
>
> ========================================
> C'est une quiche faux!
> Es una fritatta.
> ;-)
>
> Lynn en Phargaux
>

Too bad your name isn't Margaux. :-)

--
Wayne Boatwright
-------------------------------------------
Friday, 07(VII)/25(XXV)/08(MMVIII)
-------------------------------------------
-------------------------------------------
I haven't lost my mind; it's backed up
on tape somewhere!
-------------------------------------------

On Fri, 25 Jul 2008 22:59:13 GMT, Wayne Boatwright
> wrote:

>Margaux. :-)

Margaux Phargaux.....that sounds like an intestinal discomfort issue.
Hey everybody....back away quickly, and let's hope the mustard doesn't
crust over.....

On Fri, 25 Jul 2008 22:59:13 GMT, Wayne Boatwright
> wrote:

>>> BROCCOLI QUICHE
>>> (Linda Sue's)

After learning Julia's basic quiche procedure, I can't recall even
needing a recipe for quiche again. Anything from hams to
clams make great quiche.

On Fri 25 Jul 2008 04:43:40p, Billy told us...

> On Fri, 25 Jul 2008 22:59:13 GMT, Wayne Boatwright
> > wrote:
>
>>>> BROCCOLI QUICHE
>>>> (Linda Sue's)
>
> After learning Julia's basic quiche procedure, I can't recall even
> needing a recipe for quiche again. Anything from hams to
> clams make great quiche.
>
>

'tis true!

--
Wayne Boatwright
-------------------------------------------
Friday, 07(VII)/25(XXV)/08(MMVIII)
-------------------------------------------
-------------------------------------------
CAT: Walking ego with fur.
-------------------------------------------

On Fri, 25 Jul 2008 19:43:40 -0400, Billy <Hereiam@hotmaildotcom>
wrote:

>On Fri, 25 Jul 2008 22:59:13 GMT, Wayne Boatwright
> wrote:
>
>>>> BROCCOLI QUICHE
>>>> (Linda Sue's)
>
>After learning Julia's basic quiche procedure, I can't recall even
>needing a recipe for quiche again. Anything from hams to
>clams make great quiche.

Thomas Keller has a fantastic one in his Bouchon cookbook.

Christine

On Fri 25 Jul 2008 04:49:52p, Christine Dabney told us...

> On Fri, 25 Jul 2008 19:43:40 -0400, Billy <Hereiam@hotmaildotcom>
> wrote:
>
>>On Fri, 25 Jul 2008 22:59:13 GMT, Wayne Boatwright
> wrote:
>>
>>>>> BROCCOLI QUICHE
>>>>> (Linda Sue's)
>>
>>After learning Julia's basic quiche procedure, I can't recall even
>>needing a recipe for quiche again. Anything from hams to clams
>>make great quiche.
>
> Thomas Keller has a fantastic one in his Bouchon cookbook.
>
> Christine
>

Do you recall how it differs from Julia's?

--
Wayne Boatwright
-------------------------------------------
Friday, 07(VII)/25(XXV)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Sometimes I wake up grumpy. Other
times I let her sleep.
-------------------------------------------

On Sat, 26 Jul 2008 00:01:44 GMT, Wayne Boatwright
> wrote:

>On Fri 25 Jul 2008 04:49:52p, Christine Dabney told us...
>
>> On Fri, 25 Jul 2008 19:43:40 -0400, Billy <Hereiam@hotmaildotcom>
>> wrote:
>>
>>>On Fri, 25 Jul 2008 22:59:13 GMT, Wayne Boatwright
> wrote:
>>>
>>>>>> BROCCOLI QUICHE
>>>>>> (Linda Sue's)
>>>
>>>After learning Julia's basic quiche procedure, I can't recall even
>>>needing a recipe for quiche again. Anything from hams to clams
>>>make great quiche.
>>
>> Thomas Keller has a fantastic one in his Bouchon cookbook.
>>
>> Christine
>>
>
>Do you recall how it differs from Julia's?

I've been making quiche "free hand" for so many years, I've forgotten
whose "recipe" I use. Basically, I generously pile whatever filling I
want, usually a spinach/cheese mixture, into the parbaked (is that a
word?) crust and judge how much liquid I need to top it off. Usually,
it's maybe a cup of whole milk (really any milk or cream I have on
hand) and no more than two eggs to fill a 9 inch pie plate.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Fri 25 Jul 2008 07:16:35p, told us...

> On Sat, 26 Jul 2008 00:01:44 GMT, Wayne Boatwright
> > wrote:
>
>>On Fri 25 Jul 2008 04:49:52p, Christine Dabney told us...
>>
>>> On Fri, 25 Jul 2008 19:43:40 -0400, Billy <Hereiam@hotmaildotcom>
>>> wrote:
>>>
>>>>On Fri, 25 Jul 2008 22:59:13 GMT, Wayne Boatwright
> wrote:
>>>>
>>>>>>> BROCCOLI QUICHE
>>>>>>> (Linda Sue's)
>>>>
>>>>After learning Julia's basic quiche procedure, I can't recall even
>>>>needing a recipe for quiche again. Anything from hams to clams
>>>>make great quiche.
>>>
>>> Thomas Keller has a fantastic one in his Bouchon cookbook.
>>>
>>> Christine
>>>
>>
>>Do you recall how it differs from Julia's?
>
> I've been making quiche "free hand" for so many years, I've forgotten
> whose "recipe" I use. Basically, I generously pile whatever filling I
> want, usually a spinach/cheese mixture, into the parbaked (is that a
> word?) crust and judge how much liquid I need to top it off. Usually,
> it's maybe a cup of whole milk (really any milk or cream I have on
> hand) and no more than two eggs to fill a 9 inch pie plate.

We're probably pretty close on proportions. I also use a pre-baked crust
and pile in whatever ingredients and cheese I'm planning to use. I usually
whisk 3 eggs in a 2-cup measure, then add light or half and half cream to
make 1-1/2 cups total. Right now I'm hankering for one with bacon, sauteed
onion, and swiss cheese, with a tablespoon or so of parmesan.

--
Wayne Boatwright
-------------------------------------------
Friday, 07(VII)/25(XXV)/08(MMVIII)
-------------------------------------------
-------------------------------------------
I hate prejudiced people.
-------------------------------------------

On Jul 25, 9:35*pm, Wayne Boatwright > wrote:
>
>
>*Right now I'm hankering for one with bacon, sauteed
> onion, and swiss cheese, with a tablespoon or so of parmesan.
>
>

What time do you want me to be there??

On Sat, 26 Jul 2008 02:35:06 GMT, Wayne Boatwright
> wrote:

>We're probably pretty close on proportions. I also use a pre-baked crust
>and pile in whatever ingredients and cheese I'm planning to use. I usually
>whisk 3 eggs in a 2-cup measure, then add light or half and half cream to
>make 1-1/2 cups total.

<slapping forehead> That's sooo logical! I think my measure would be
1-1/4. Gotta try that next time! Gosh, I feel so stoopid.

>Right now I'm hankering for one with bacon, sauteed
>onion, and swiss cheese, with a tablespoon or so of parmesan.

Me too! I use Jarlsberg, my absolute favorite "cooking" cheese,
instead of swiss. Maybe we should do a quiche virtual cook-in on
Sunday!



--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Sat, 26 Jul 2008 00:01:44 GMT, Wayne Boatwright
> wrote:

>On Fri 25 Jul 2008 04:49:52p, Christine Dabney told us...
>
>> On Fri, 25 Jul 2008 19:43:40 -0400, Billy <Hereiam@hotmaildotcom>
>> wrote:
>>
>>>On Fri, 25 Jul 2008 22:59:13 GMT, Wayne Boatwright
> wrote:
>>>
>>>>>> BROCCOLI QUICHE
>>>>>> (Linda Sue's)
>>>
>>>After learning Julia's basic quiche procedure, I can't recall even
>>>needing a recipe for quiche again. Anything from hams to clams
>>>make great quiche.
>>
>> Thomas Keller has a fantastic one in his Bouchon cookbook.
>>
>> Christine
>>
>
>Do you recall how it differs from Julia's?

For the basic custard, only minor differences. Julia uses 1/2 cup dairy
per large egg (4 cup dairy per 2 eggs) and Keller uses 2/3 cup dairy per
large egg (2 cups milk, 2 cups cream, 6 large eggs). Julia allows the
dairy to be milk, cream, or half milk and half cream. Keller specifies
half milk and half heavy cream.

The big difference is that Keller's quiche is 2 inches thick. The
combination of the additional cream and the thickness tends to result in
a creamier center for the quiche. It really is good.

Here is a sample and picture of Keller's recipe for quiche.
http://www.foodandwine.com/recipes/o...ushroom-quiche

On Mon 28 Jul 2008 09:01:41a, Robert Klute told us...

> On Sat, 26 Jul 2008 00:01:44 GMT, Wayne Boatwright
> > wrote:
>
>>On Fri 25 Jul 2008 04:49:52p, Christine Dabney told us...
>>
>>> On Fri, 25 Jul 2008 19:43:40 -0400, Billy <Hereiam@hotmaildotcom>
>>> wrote:
>>>
>>>>On Fri, 25 Jul 2008 22:59:13 GMT, Wayne Boatwright
> wrote:
>>>>
>>>>>>> BROCCOLI QUICHE
>>>>>>> (Linda Sue's)
>>>>
>>>>After learning Julia's basic quiche procedure, I can't recall even
>>>>needing a recipe for quiche again. Anything from hams to clams
>>>>make great quiche.
>>>
>>> Thomas Keller has a fantastic one in his Bouchon cookbook.
>>>
>>> Christine
>>>
>>
>>Do you recall how it differs from Julia's?
>
> For the basic custard, only minor differences. Julia uses 1/2 cup dairy
> per large egg (4 cup dairy per 2 eggs) and Keller uses 2/3 cup dairy per
> large egg (2 cups milk, 2 cups cream, 6 large eggs). Julia allows the
> dairy to be milk, cream, or half milk and half cream. Keller specifies
> half milk and half heavy cream.
>
> The big difference is that Keller's quiche is 2 inches thick. The
> combination of the additional cream and the thickness tends to result in
> a creamier center for the quiche. It really is good.
>
> Here is a sample and picture of Keller's recipe for quiche.
> http://www.foodandwine.com/recipes/o...ushroom-quiche
>
>

Thanks, Robert, for the details. I've filed this away for reference. The
link was a good one to keep, as well.

--
Wayne Boatwright
-------------------------------------------
Monday, 07(VII)/28(XXVIII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Dreams are free, but you get soaked on
the connect time.
-------------------------------------------

"Billy" <Hereiam@hotmaildotcom> wrote in message
...
> On Fri, 25 Jul 2008 22:59:13 GMT, Wayne Boatwright
> > wrote:
>
>>>> BROCCOLI QUICHE
>>>> (Linda Sue's)
>
> After learning Julia's basic quiche procedure, I can't recall even
> needing a recipe for quiche again. Anything from hams to
> clams make great quiche.
>

I agree--and this recipe sounds disgusting. Frozen broccoli? Watery mess.
Not to mention the incorrect proportion of cream to egg. Not to
mention....oh, why bother.

"Janet" > wrote in message
...
>
> "Billy" <Hereiam@hotmaildotcom> wrote in message
> ...
>> On Fri, 25 Jul 2008 22:59:13 GMT, Wayne Boatwright
>> > wrote:
>>
>>>>> BROCCOLI QUICHE
>>>>> (Linda Sue's)
>>
>> After learning Julia's basic quiche procedure, I can't recall even
>> needing a recipe for quiche again. Anything from hams to
>> clams make great quiche.
>>
>
> I agree--and this recipe sounds disgusting. Frozen broccoli? Watery mess.
> Not to mention the incorrect proportion of cream to egg. Not to
> mention....oh, why bother.
>

Uh...oh, then I'd better not try it. (My lack of cooking skills is showing
again.) I do love quiche, though, and would like a recipe for a good
*crustless* one that will retain its shape.

MaryL

On Sat 26 Jul 2008 11:04:20p, MaryL told us...

>
> "Janet" > wrote in message
> ...
>>
>> "Billy" <Hereiam@hotmaildotcom> wrote in message
>> ...
>>> On Fri, 25 Jul 2008 22:59:13 GMT, Wayne Boatwright
>>> > wrote:
>>>
>>>>>> BROCCOLI QUICHE
>>>>>> (Linda Sue's)
>>>
>>> After learning Julia's basic quiche procedure, I can't recall even
>>> needing a recipe for quiche again. Anything from hams to
>>> clams make great quiche.
>>>
>>
>> I agree--and this recipe sounds disgusting. Frozen broccoli? Watery
>> mess. Not to mention the incorrect proportion of cream to egg. Not to
>> mention....oh, why bother.
>>
>
> Uh...oh, then I'd better not try it. (My lack of cooking skills is
> showing again.) I do love quiche, though, and would like a recipe for a
> good *crustless* one that will retain its shape.
>
> MaryL
>
>

Sorry... Crustless quiche is an oxymoron.

--
Wayne Boatwright
-------------------------------------------
Saturday, 07(VII)/26(XXVI)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Only fools are certain; it takes
wisdom to be confused.
-------------------------------------------

On Sun, 27 Jul 2008 06:41:07 GMT, Wayne Boatwright
> wrote:


>Sorry... Crustless quiche is an oxymoron.

A crustless quiche is called a timbale.

Christine

On Sun 27 Jul 2008 02:34:23a, Christine Dabney told us...

> On Sun, 27 Jul 2008 06:41:07 GMT, Wayne Boatwright
> > wrote:
>
>
>>Sorry... Crustless quiche is an oxymoron.
>
> A crustless quiche is called a timbale.
>
> Christine

Nevertheless, not a quiche. :-) And a timbale is generally not in the
shape of a quiche.

--
Wayne Boatwright
-------------------------------------------
Sunday, 07(VII)/27(XXVII)/08(MMVIII)
-------------------------------------------
Today is: Parent's Day
-------------------------------------------
Confucius say too much.
-------------------------------------------

On Sun, 27 Jul 2008 06:41:07 GMT, Wayne Boatwright
> wrote:

> Crustless quiche is an oxymoron.

Not really....it's called a frittata.

On Sun 27 Jul 2008 04:43:30a, Billy told us...

> On Sun, 27 Jul 2008 06:41:07 GMT, Wayne Boatwright
> > wrote:
>
>> Crustless quiche is an oxymoron.
>
> Not really....it's called a frittata.
>

But it's not called a quiche, crustless or otherwise.

Frittatas are delicious, but they are frittatas, and the consistency of
makeup is entirely different.

--
Wayne Boatwright
-------------------------------------------
Sunday, 07(VII)/27(XXVII)/08(MMVIII)
-------------------------------------------
Today is: Parent's Day
-------------------------------------------
Dogs look up to us; cats look down;
pigs treat us as equals
-------------------------------------------

On Sun, 27 Jul 2008 01:04:20 -0500, "MaryL"
-OUT-THE-LITTER> wrote:

>and would like a recipe for a good
>*crustless* one that will retain its shape.

You need to be looking for a frittata. That will be different than a
quiche with a crust.

MaryL wrote:

> Uh...oh, then I'd better not try it. (My lack of cooking skills is
> showing again.) I do love quiche, though, and would like a recipe for a
> good *crustless* one that will retain its shape.

I think you might love a Spanish tortilla (like a frittata, but from
Spain). I'm eating one right now. Here's what I do:

1) In an oven-safe frying pan, cook onions, potatoes, and whatever other
veggies you want (mushrooms? peppers?) in olive oil until they're soft
enough to eat but not mushy. My mom adds meats -- ham, etc. -- but I
don't like that. Set the veggies off the heat while you prepare the eggs.

2) While the veggies are cooling, beat eggs in a bowl. For my smaller
frying pan, I use 6 eggs; for the big one, usually 9 or 10.

3) Add cheese to the eggs. I usually use grated or shredded parmesan,
1/2 to 1 cup, but any grated cheese will do.

4) Add the still-warm veggies to the egg mixture and mix it all
together. Now, in the same pan you cooked the veggies in, add a bunch
more olive oil and heat the oil for a minute. Then add the egg mixture
all at once.

5) Cook on low heat without disturbing until the bottom is golden brown
and the top has started to set, around 20 minutes, then stick the whole
thing under the broiler for a few minutes until the top is golden brown
as well. (Some people flip the thing out onto a plate, put it back in
the pan, and fry the other side, but that's too much trouble for me.)

6) Cut into wedges and serve.

When we lived in Spain, we must have eaten this three times a week for
four years, and I never got tired of it. My favorite is to make enough
for leftovers, and then eat it cold with lots of salt the next day.

Serene

--
"I think I have an umami receptor that has developed sentience." -- Stef

"Serene Vannoy" > wrote in message
...
> MaryL wrote:
>
>> Uh...oh, then I'd better not try it. (My lack of cooking skills is
>> showing again.) I do love quiche, though, and would like a recipe for a
>> good *crustless* one that will retain its shape.
>
> I think you might love a Spanish tortilla (like a frittata, but from
> Spain). I'm eating one right now. Here's what I do:
>
> 1) In an oven-safe frying pan, cook onions, potatoes, and whatever other
> veggies you want (mushrooms? peppers?) in olive oil until they're soft
> enough to eat but not mushy. My mom adds meats -- ham, etc. -- but I don't
> like that. Set the veggies off the heat while you prepare the eggs.
>
> 2) While the veggies are cooling, beat eggs in a bowl. For my smaller
> frying pan, I use 6 eggs; for the big one, usually 9 or 10.
>
> 3) Add cheese to the eggs. I usually use grated or shredded parmesan, 1/2
> to 1 cup, but any grated cheese will do.
>
> 4) Add the still-warm veggies to the egg mixture and mix it all together.
> Now, in the same pan you cooked the veggies in, add a bunch more olive oil
> and heat the oil for a minute. Then add the egg mixture all at once.
>
> 5) Cook on low heat without disturbing until the bottom is golden brown
> and the top has started to set, around 20 minutes, then stick the whole
> thing under the broiler for a few minutes until the top is golden brown as
> well. (Some people flip the thing out onto a plate, put it back in the
> pan, and fry the other side, but that's too much trouble for me.)
>
> 6) Cut into wedges and serve.
>
> When we lived in Spain, we must have eaten this three times a week for
> four years, and I never got tired of it. My favorite is to make enough for
> leftovers, and then eat it cold with lots of salt the next day.
>
> Serene
>
> --
> "I think I have an umami receptor that has developed sentience." -- Stef

It sounds well worth a try (except, no potatoes for me...but there are lots
of other veggies I can use).

Thanks,
MaryL

MaryL wrote:

> It sounds well worth a try (except, no potatoes for me...but there are
> lots of other veggies I can use).

No Spanish cook would dream of making a tortilla without potatoes, but
in my understanding, the Italian counterpart (called a frittata) has no
potatoes in it.

Serene
--
"I think I have an umami receptor that has developed sentience." -- Stef

On 2008-07-27, Janet > wrote:

> I agree--and this recipe sounds disgusting. Frozen broccoli? Watery mess.
> Not to mention the incorrect proportion of cream to egg. Not to
> mention....oh, why bother.

I wholeheartedly agree on both points, janet. Can't make a good omelet with
mosture laden ingredients. It will weep and be watery. Even fresh onions
and fresh mushrooms must be sauteed till the moiture is driven out. This is
almost impossible with frozen veggies. This also applies to dairy. I would
never use anything less than whipping cream. Not even 1/2n1/2.

A quiche is an egg heavy custard, not an omelet. It is rich from the dairy
fat and cheese. Apologies to my beloved Julia, but milk or even 'arf-n-'arf
make it watery. I'll say no more than just reveal my perfect egg/cream
ratio. Four xtra lrg eggs to 1 pint of whipping cream. Note that from that
4 eggs, only the egg mixture remaining after brushing the raw pie dough with
it, and baking to a golden brn (375F approx 7-10 mins), are used. Punch
"lotta" holes in raw pie dough with fork before baking to prevent bubbles.
Keeps the crust from getting soggy and the remaining egg mixture is just the
right ratio. Will not weep, thick enough, along with fine-med grated
cheese, to keep ingredients suspended, and airy enough to rise and collapse
into a to-die-for custard.

With this mixture I've made bleu cheese/shrimp, smoked salmon and
asparagus (must saute), mushroom/grn onion (saute) n' bacon, etc.

enjoy =D
nb

On Mon 28 Jul 2008 04:01:56p, notbob told us...

> On 2008-07-27, Janet > wrote:
>
>> I agree--and this recipe sounds disgusting. Frozen broccoli? Watery
>> mess. Not to mention the incorrect proportion of cream to egg. Not to
>> mention....oh, why bother.
>
> I wholeheartedly agree on both points, janet. Can't make a good omelet
> with mosture laden ingredients. It will weep and be watery. Even fresh
> onions and fresh mushrooms must be sauteed till the moiture is driven
> out. This is almost impossible with frozen veggies. This also applies
> to dairy. I would never use anything less than whipping cream. Not
> even 1/2n1/2.
>
> A quiche is an egg heavy custard, not an omelet. It is rich from the
> dairy fat and cheese. Apologies to my beloved Julia, but milk or even
> 'arf-n-'arf make it watery. I'll say no more than just reveal my
> perfect egg/cream ratio. Four xtra lrg eggs to 1 pint of whipping
> cream. Note that from that 4 eggs, only the egg mixture remaining after
> brushing the raw pie dough with it, and baking to a golden brn (375F
> approx 7-10 mins), are used. Punch "lotta" holes in raw pie dough with
> fork before baking to prevent bubbles. Keeps the crust from getting
> soggy and the remaining egg mixture is just the right ratio. Will not
> weep, thick enough, along with fine-med grated cheese, to keep
> ingredients suspended, and airy enough to rise and collapse into a
> to-die-for custard.
>
> With this mixture I've made bleu cheese/shrimp, smoked salmon and
> asparagus (must saute), mushroom/grn onion (saute) n' bacon, etc.
>
> enjoy =D
> nb

I generally agree with all that, notbob. I would *never* use milk, no
matter how rich it might be. I get consistently good results with half and
half, but that's only when I have no vegetables in the filling, only bacon,
some sauteed onion (yeah, I know that's a vegetable), and a substantial
amount of cheese. Otherwise, I use heavy cream, if including other types
of vegeetables, meats, or seafood. I always prebake my crust, although
I've only used slightly beaten egg white to seal it before baking. It
never occurred to me to use the beaten whole egg. However, my crusts are
never soggy. Been making them this way since the 1960s, but I'll give your
entire method a shot.

--
Wayne Boatwright
-------------------------------------------
Monday, 07(VII)/28(XXVIII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Fine, DON'T have a nice day, see if I care.
-------------------------------------------

"notbob" > wrote in message
...
> On 2008-07-27, Janet > wrote:
>
>> I agree--and this recipe sounds disgusting. Frozen broccoli? Watery mess.
>> Not to mention the incorrect proportion of cream to egg. Not to
>> mention....oh, why bother.
>
> I wholeheartedly agree on both points, janet. Can't make a good omelet
> with
> mosture laden ingredients. It will weep and be watery. Even fresh onions
> and fresh mushrooms must be sauteed till the moiture is driven out. This
> is
> almost impossible with frozen veggies. This also applies to dairy. I
> would
> never use anything less than whipping cream. Not even 1/2n1/2.
>
> A quiche is an egg heavy custard, not an omelet. It is rich from the
> dairy
> fat and cheese. Apologies to my beloved Julia, but milk or even
> 'arf-n-'arf
> make it watery. I'll say no more than just reveal my perfect egg/cream
> ratio. Four xtra lrg eggs to 1 pint of whipping cream. Note that from
> that
> 4 eggs, only the egg mixture remaining after brushing the raw pie dough
> with
> it, and baking to a golden brn (375F approx 7-10 mins), are used. Punch
> "lotta" holes in raw pie dough with fork before baking to prevent bubbles.
> Keeps the crust from getting soggy and the remaining egg mixture is just
> the
> right ratio. Will not weep, thick enough, along with fine-med grated
> cheese, to keep ingredients suspended, and airy enough to rise and
> collapse
> into a to-die-for custard.
>
> With this mixture I've made bleu cheese/shrimp, smoked salmon and
> asparagus (must saute), mushroom/grn onion (saute) n' bacon, etc.
>

My favorite is pizza quiche. I do use half and half, along with hot
Italian sausage, green peppers, and black olives. But I use enough cheese
that it is not watery. I have not made this in ages. It has a layer of
tomato sauce.

On 2008-07-29, cybercat > wrote:

> My favorite is pizza quiche. I do use half and half, along with hot
> Italian sausage, green peppers, and black olives. But I use enough cheese
> that it is not watery. I have not made this in ages. It has a layer of
> tomato sauce.

Now, that's one I never tried. Sounds intriguing. Don't you get a lot of
grease from the sausgage?. I'd try Chinese sausage.

nb